Chicken and Mustard Pies

Pastry: Cut four circles ½cm larger than the top of the pie dishes.

Using the left-over pastry, cut ½ cm wide strips. Wet the rim of each dish and press strips of pastry onto each rim. This will anchor the tops and help them rise during cooking. To decorate as shown, use the tip end of a plain piping nozzle to cut out small holes. Refrigerate the dishes and pastry tops until ready to use.

Filling: Toss the chicken in the seasoned flour, shaking off the excess. Heat the oil and butter in a sauté pan. Cook the chicken until golden on all sides. Remove with a slotted spoon and drain on kitchen towels. Place in a large bowl. If necessary turn the heat down so the flour doesn’t catch and burn. Add the bacon, garlic, tarragon and mushrooms to the pan and cook until tender and golden. Remove and add to the chicken. Tip in the wine, letting it bubble up and boil until most of it has evaporated. Add the chicken stock and cream and simmer to reduce it by half. Stir in both mustards and season to taste. The liquid is very thin but will thicken once mixed through the chicken and cool. Pour over the chicken filling, add the parsley and stir to combine.

Allow to cool completely before assembling the pies. Filling can be made 1 day ahead. Cover when cool and refrigerate.

To finish: Preheat the oven to 180°C. Divide the filling between the baking dishes. Brush the pastry rims with the egg yolk and milk and press a lid onto each pie. Crimp the edges together with a fork. Using a pastry brush, egg wash the tops and sprinkle with mustard seeds.

Place on an oven tray and bake for 30-35 minutes or until well browned and the filling is bubbling. Rest for 5 minutes before serving. Makes 4 pies